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AB Nordbakels Tel Product Guide AB Nordbakels Tel. +4631755 35 00 [email protected] www.nordbakels.se Nordbakels ”Bakery Ingredients since 1904” - this strap line sums up what we do but a more comprehensive description of our activities would be as follows: Bakels Companies develop, manufacture, distribute and technically support bakery ingredients for every market and product sector - craft, industrial, super- market - bread, pastry, cake and confectionery - on all five continents. Our products are formulated to meet customer’s specific requirements, from scale of production to local specialties. All are fully supported by teams of technical specialists. In the larger Bakels companies these teams are focused on specific market sectors to give the highest level of technical support. What´s New Chia bread base is a blend with the healthy chia seed. The seed contains lots of antioxidants and is rich in omega-3 fatty acids, since the seeds yield 25-30% extractable oil. As in many of our bread bases, it can be baked in varieties as loaves, foccacia, crisp bread, cookies etc. etc.! Oat Cookie base is for making a typical oat cookie which is very good plain but can also be mixed with dried fruit, chocolate or nuts for a variation of tastes. Whole meal muffin is a powder mix for production of excellent moist eating vanilla flavoured whole meal muffin with good volume and appetizing appearance. The content of fibers from rye flour and wheat bran gives the muffins a healthy impression. Whoopiemix in flavours chocolate and vanilla is for making American Whoopie pies. With Nordbakels large range of fruit fillings and chocolate truffles you can make these new trendy pastries in different varieties, the sky is the limit! For recipes or further information on our products, please contact us on [email protected] Product Guide Contents Bakery Divider & Release agents Liquid margarine Margarines Bread/roll improvers Softners & Shelf-life extenders Bread Concentrates Sourdough Powders Bread & bun glaze Vanilla Custards Remonces Milk & egg white substituide Shelf Life Baking powders Confectionery Cake emulsifers Cake & sponge mix Non. Temp. coating chocolate Chocolate truffles Sugar paste covering paste Aroma paste Cold & hot glaze Fruit puree Fruitfillings Etc... Bakery Assortment DIVIDER & REALEASE AGENTS 1320 Sprink Box containing 6 cans Releasing and greasing agent in a spray can for all pastry products. 1330 Tincol 10 kg bottle Water/oil emulsion for perfect release of all bread and several sorts of pastry, without any carbonizing qualities. 1352 Dovidol 12 l bag in box A blend of highly refined pure vegetable oils for the greasing of dough dividers, bowls etc. Can be applied by brush, hand held sprayers and automatic spray systems. MARGARINES/PASTFORM BREAD IMPROVERS/ SHELF-LIFE 1751 Rollex coffee bread/sweet dough 25 kg bottle A pumpable fat with good fresh keeping qualities and aroma. 1760 Rollex all round 25 kg bottle A pumpable shortening which can replace margarine in most bakery applications. 1695 Karite gold 10 kg crt (2x5kg sheets) 20 kg crt (4x5kg blocks) A premium vegetable margarine especially recommended for top quality Danish pastries and croissants. 1528 Bakels margarine 20 kg crt (4x5kg) Vegetable all-round margarine, 80% fat content. 2180 Monosoft 15 kg pail Reduces staling and increased fresh keeping of yeast dough, especially recommended for sliced bread and very thin white products. Dosage: 2 % on flour weight. BREAD/ROLL IMPROVERS 1941 Lecimax 2000 25 kg bag A bread improver in powder form for white bread. Gives a good volume and fine crust and crumb. Dosage: 1,0-2,2% on flour weight. 1947 Lecimax 15 S 25 kg bag A concentrated bread improver for white bread, especially for bakeries with an automatic raw material feeding system. Dosage: 0,6-1,0 % on flour weight. 1942 Lecicool 25 kg bag A bread improver for frozen dough used for rolls and other types of white bread and Danish pastry. Dosage: white bread 3-3,5% Danish 1,5-2% SOFTNERS & SHELF-LIFE EXTENDERS 1922 Bunsoft Bread improver in powder form especially developed for the production of hamburger buns on industrial scale. Improves volume and crumb and gives prolonged fresh- ness. 1930 Lecisoft P 25 kg bag Gives an extreme increased shelf life and where less volume is required. Recommended for sliced toast bread where long shelf life is required. Dosage: 2,7-3,3 % on flour weight. 1931 Velvet 25 kg bag A bread improver in powder form. Gives good volume and fresh keeping quality. Dosage: 1-2 % on flour weight. 1942 Velvet preproof A concentrated bread improver for white bread, especially for bakeries with an automatic raw material feeding system. Dosage: 0,6-1,0 % on flour weight. 1955 Enzym bas dark Bread improver especially developed for desire texture in bread with high amount of fibers and whole meal. Bestseller Bestseller Bestseller Bestseller Bestseller Multiseed Water approx. 1000 g Wheatflour 1000 g NB Multiseed 1000 g NB Dry yeast 20 g Mix the ingredients into a smooth dough. Method: Normal mixingtime Dough temp: 26-28°C Recoverytime: 15 min. Fermenting time: 37°C approx. 60 min. Steam: approx. 20 sek. Bakingtime: (550 g dough) approx. 20-25 min. Startingtemp: 230°C Bakingtemp: 200°C Nordbakels Multiseed Bread Concentrate contains pumpkin, linseed and sunflower seeds some wheat bran and oat flakes for that extra bite to this darker style of bread with a coarser open texture. Goods produced from this blend are officially classified as low GI providing the blend is used as per the given recipe. Usage 1kg concentrate to 1kg flour. The bread also meets the Food Standard Agency (FSA) salt guidelines for 2010. A finish bread or rolls have good volume, soft eating crumb and excellent fresh keeping qualities. Bestseller Bestseller Bestseller Bestseller Bestseller BREAD CONCENTRATES 3906 Ciabatta 25 kg bag Bread mix concentrate giving a good and aromatic light bread characteristic for the Italian bread culture. To be used for breakfast bread and especially suitable for large-scale produc- tion. 3952 Ginseng & Oat 25 kg bag A health profile bread mix based on oatmeal and ginseng. 3912 Sun dried tomato bread 25 kg bag A bread mix with a rich flavour and an exotic touch. 3918 Multiseed 25 kg bag A bread concentrate containing a wide range of different grains, high in fibres, great flavour and excellent volume. This bread has been measured and manages to qualify for carrying the brand Low GI 3921 BMX 25 kg bag A base mix for white bread with dietary fibers and whole seeds. 3922 Maize bread 25 kg bag A maize bread containing whole pieces of maize, which gives a characteristic taste and a yellow colour. 3923 Rye and Sour bread base 25 kg bag A base mix for a dark rye bread rich in dietary fibre, having a good and full flavour. The bread is to be proven and baked together in woodframe or in tin. 3930 Scandinavian grain mix 25 kg bag Base mix for French rolls with fibres and malted wheat flakes. Light in colour. Suitable for all types of breakfast bread. 3932 Baguette succé 25 kg bag Base for French baguette and similar. Light in colour. 3976 Kernel bread 25 kg bag A base for bread with rustic sourdough and melon kernels. 3982 Megaofine 25 kg bag A bread full of seeds and fibers, which contains omega 3 and 6 fat. 3916 Boaccia 25 kg bag Bread mix concentrate for white bread, giving a good result and an aromatic product charac- teristic for the Italian bread culture. Boaccia is today the most easy to work with product on the market and it has the shortest preparing time and is also profitable economically. News News News News News News News News 3990 Jogga bread 25 kg bag Base mix for semi-coarse bread with fibres, malted whole-wheat kernels and malt. Suitable for all kinds of plain bread. 3919 Müsli 25 kg bag Tasty base mix for breakfast bread with fibres, malt and different whole seeds. Gives a bread rich in taste and with good fresh keeping qualities. 3974 Potato bread 25 kg bag Base for light bread containing potato flakes, which gives a special character to the bread. Have also good fresh keeping qualities. 3960 Danish Rye 25 kg bag A flexible base for Danish rye bread which you self adds the desired amount of seeds. 3995 Chia bread mix 25 kg bag Chia base contains Chia seeds, oat flour and sourdough for a rich taste. Can be used for both bread, crisp bread, grissini and cookies. SOURDOUGH POWDERS 2910 Dried Sourdough 25 kg bag Dried sourdough made on rye flour. Excellent flavour enhancer for both white bread and rye bread. Improves fresh keeping. 2911 Sourdough vital 25 kg bag Dehydrated sourdough with high content of organic acids. 2912 Sourdough Powder Rustic 25 kg bag Dried sourdough made on wheat flour with strong aromatic flavour and brown colour . Excellent flavour enhancer for both white bread and rye bread. Improves fresh keeping. News News News News News News News News Chia Bread NB Chia Bread Mix 600 g NB Dry yeast 30 g Wheat flour 1300 g Water approx. 1000 g Mix the ingredients to a pliable dough. Normal processing times. Dough temp: 28°C Resting time: 15 min Proving time 37°C: approx. 45 min. Starting temp: 230°C Oven temp: 210°C Steam: approx. 5-15 sec Baking time (550 g): approx. 20-23 minutes The Chia seeds, rich in protein and omega 3 fat, is well known and traditionally consumed in Central and South America but not so widely known in Europe yet. Nordbakels Chia base contains Chia seeds, oat flour but also sourdough for a rich taste which can in advan- tage be used in both bread, crisp bread, grissini and cookies.
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